Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.

If it’s too thick add more water, one tablespoon at a time.

Take a taste and adjust seasoning. Add olive oil and set aside.

If you wish to serve the avocado-spinach pesto over zoodles, using a spiralizer create zucchini noodles . If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.

Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.

Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.

LEMON QUINOA & BROCCOLI

A zesty and tasty nutritional powerhouse!

Ingredients for 3 people:

1/2 small onion

2 cloves garlic

2 tbsp. lemon juice

2 cups of vegetable stock

1 cup dry quinoa, rinsed

Broccoli florets

Mushrooms

Sunflower seeds

Directions:

Cook onion and garlic for a couple of minutes in a pot with vegetable oil.

Steam the broccoli for about 5 minutes.

Add rinsed quinoa and the stock and bring to a boil. Then reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, about 15 to 20 minutes. Fluff with a fork.

Add lemon juice and the broccoli florets. Turn off heat and stir in sunflower or flax seeds.

In a small saucepan gently warm the vinegar and salt for up to 1 minute. Remove from the heat and add the garlic, chilli, and sesame oil. Allow to cool, then add the lime zest and juice.

Heat up some coconut or sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander and leave to drain. Add salt to taste.

Cook the noodles in plenty of boiling water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry.

In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours if you need to. When ready to serve add the rest of the herbs and mix well.

DETOX-CURRY LAKSA

Our very own Detox-Curry Laksa is just fingerlickingly delicious. But don’t just take our word for it… give it a go!Serves: 4 personsPreparation time:20 minsCooking time:15 minsTotal time:35 minsThe goodies you’ll need:

2 tbsp Coconut Oil

2 tbsp Sesame Oil (or more Coconut Oil)

4 cups Vegetable Stock/Broth

3¼ cups Organic Coconut Milk

1 tsp Tamarind Concentrate/Paste

50 ml Tamari Sauce (or Soy Sauce if gluten is not an issue)

50 ml Fresh Lime Juice

2 cups Capsicum/Peppers (any colour), cored and sliced

1 cup Baby Corn, quartered (or any other Asian veg you prefer)

5 Spring Onion, sliced

300g Firm/Hard Tofu, drained and chopped into bite-sized cubes

200g Rice Noodles (any kind you like)

For the spice paste:

6 Garlic Cloves, peeled and chopped

1inch/2.5cm knob Ginger, peeled and chopped

4 Red Chillies, chopped (less if you don’t like spicy food but the coconut milk really tames down the spiciness)

Meanwhile, assemble all the spice paste ingredients in a food processor and pulse/process until it forms a chunky paste.

In a frypan over medium-high heat, shallow fry tofu in 2 tbsp Coconut Oil until justgolden brown. (Don’t let it cook for too long or the tofu will become too chewy. This step is optional – you can add the tofu directly to the Laksa later if you prefer but pre-cooking does give the tofu a lovely texture)

In a large pot or frypan over medium heat, stir fry Spice Paste in Sesame Oil until fragrant (a couple of minutes).

Add Tamarind, Tamari and Lime Juice. Allow to simmer for another couple of minutes, then remove from heat.

Drain noodles and divide among 4 bowls.

Spoon Laksa over the noodles, garnish with Bean Shoots and Coriander.

The most important and final step… Enjoy!

RED LENTIL CURRY

Warming, packed with healthy nutrients, comforting and… delicious!

Ingredients:

Lentils

Diced onion

Garlic cloves, minced

Minced ginger

Red curry paste – dairy-free

Garam masala

Turmeric

Cayenne pepper

Tomato puree

Sea salt

Cocounut milk or cream

Cilantro for garnishing

Optional brown rice or quinoa to serve over

Directions:

Place the lentils in a large crockpot, add the diced onions, garlic, ginger, curry paste, garam masala, turmeric and cayenne. Stir to combine.

Pour tomato puree over the lentils.

The amount of tomato puree you add depends on how thick you want your lentils to be. Add a bit of salt to taste.

Stir in the coconut milk and sprinkle with cilantro just before serving. You can serve over brown rice or quinoa if you wish.

DETOX-ALKALINE POWER

Feel the green alkalizing power of our Detox-Alkaline treat!Ingredients:For the salad:1 can of quinoa (remember to rinse first)
2 cups vegetable stock
3 zucchini, sliced
1 head of broccoli, lightly steamed
3 – 4 handfuls of leafy greens, we used spinach
Any other green veggies you like, such as green beans or sugar snap peas. We used asparagus.For the creamy basil dressing:1 avocado
2 garlic cloves, peeled
1/2 cup water
4 tbsp extra virgin olive oil
1/4 tsp of Himalayan sea salt
3 tbsp fresh lime or lemon juice
1 big bunch of fresh basil (1 1/2 cups)Preparation:1. In a medium pot, cook your quinoa in vegetable stock, leave to simmer for about 10-15 minutes.2. Gently pan fry the zucchini, broccoli (you can give the broccoli a quick steam pf no more than 3-4 mins beforehand) and any other green veggies you are using together with olive oil, sea salt, and cracked pepper until cooked.3. For the dressing throw all the dressing ingredients into your blender – we are in love with our Nutri Ninja. Adjust seasoning to taste.
4. Put it all together! Season with herbs as you wish and pour dressing all over it.5. The most important step… Tuck in and enjoy the alkaline goodness.

QUICK & EASY CREAMY MUSHROOM TOMATO PASTA

A deliciously creamy and very easy to prepare pasta dish. Mamma mia!Ingredients:

2-3 servings of wholegrain pasta

1 tsp extra virgin olive oil

1 small sweet onion, diced

3 garlic cloves, minced

8-oz sliced cremini (or other type) mushrooms (2-3 cups sliced)

1-1.5 cups canned diced tomatoes, to taste

3/4 cup fresh basil leaves, chopped

1.5 tbsp tomato paste

1 tsp dried oregano

1/4 tsp dried thyme

1/2 tsp fine grain sea salt, or to taste

1/3-1/4 cup nutritional yeast (optional)

1/4 tsp red pepper flakes (optional)

Preparation:

1. Bring a large pot of water to a boil, add in the pasta and cook until, usually about 7-10 minutes.

2. Meanwhile, sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent.

3. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off.

4. Stir in the fresh basil, tomato paste, oregano, thyme, red pepper flakes, salt to taste and nutritional yeast (if you have it). Simmer for about 5 minutes or so and adjust seasonings to taste if desired.

5. Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately. If you wish add vegan cheese parmesan style over the top.